Smoked Haddock and Spinach Power Packs

I have never really subscribed to this thing of eating leftovers on a Monday – as if Mondays weren’t dreary enough without rifling through the back of the fridge for cold pasta sauce……. This week the weather isn’t improving as promised here in Somerset and with two mid exam teenagers and a tired swimming child on my hands I took to a tasty and decadent recipe which would not only cheer them up but give them a zip of veg and vitamins to aid them on their way. You can just as easily swap the fish for chicken – see what comes to hand.

Cook each of the components separately and add to a bowl for mixing and filling later.

Serve with this seasons fresh Jersey Royal potatoes, boiled until they break, crushed, salted, peppered and drizzled with a good olive oil. Chop some flat leaf parsley and chives over for good measure.

Smoked Haddock and Spinach Power Packs (Makes 4/5)

Handful of flaked almonds

400g smoked haddock fillets

Knob of butter

coconut oil for cooking

300g button mushrooms, chopped into halves

200ml vegetable/fish stock

1 onion, finely chopped

1 tbsp flour

150ml low fat créme fraîche

250g fresh young spinach, chopped

Freshly ground sea salt and black pepper

1 x tbsp sesame seeds (optional)

Spray olive oil

220g pack of ready rolled filo pastry


Grab a mixing bowl and put it to the side to collect your ingredients as they cook and cool.

Take a non stick frying pan and gently toast off the almonds until light golden brown in colour. Add to the mixing bowl and onto the……

Fish. Pop the butter into the frying pan to melt and add 5/6 tbsps warm water. Then add the fish to gently poach, flipping over when just turning opaque to cook on the other side. Remove when just cooked with a slotted spoon or fish slice and add to the mixing bowl. Break down into large chunks and leave to cool.

Wipe out the frying pan with kitchen roll,  add a tablespoon coconut oil and fry off the mushrooms until golden. Add to the mixing bowl.

Another tablespoon of oil into the pan and fry off the onion until soft but not coloured. Add the flour and mix in before gradually adding the stock. Bring to the boil and reduce slightly, then add the créme fraîche and stir well.

Drop all of the spinach into the sauce and wilt. This should take about a minute. Then take the whole lot off the heat and leave to cool. Then, drop the sauce into the mixing bowl with it’s friends, season well and stir gently to combine.

Grease a baking sheet well and prepare to assemble the parcels.

You will need to work quickly with the pastry as filo dries out at very short notice. If you have to leave it, drape the waiting pastry with a damp tea towel.

Depending on the size of your sheets, you will need 3 x 12″/300ml-ish squares for each portion. Take the first one, spray with the olive oil and add the other on top at an angle. Repeat with the third layer. Add a good scoop of the cooled filling mixture into the centre and gather the pastry onto the top and crumple gently with your fingers to seal. Pop onto the baking tray and repeat until all your portions are made. Spray with olive oil again and sprinkle with sesame seeds if you’re feeling fancy.

If you want to hold these at this stage then cover with cling film and pop in the fridge until you are ready. If you can’t wait, get them into a hot (200c/Gas 6) oven and cook for  approximately 15 minutes until golden and crispy.

These are veg packed anyway so no need for more but as my bunch are burning the calories, a side of fresh Jersey Royals fitted the bill. A cold glass of Sauvignon and your evening is complete!



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